What follows is a classic local dish: a basic beef stew thickened with poi instead of the usual flour-water mixture.

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INGREDIENTS

2 to 3 pounds of stew beer

Flour

Salt

Pepper

Vegetable oil, or bacon drippings

Raw vegetables (carrots, onions, potatoes, other root vegetables)

1 to 2 cups Tomatoes, peeled and seeded

2 teaspoons Hawaiian salt (or kosher salt)

1 cup poi

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INSTRUCTIONS

Dredge 2-3 pounds of stew beef lightly in a blend of flour, salt and pepper. Brown in vegetable oil or bacon drippings in deep, heavy-bottomed Dutch oven. Cover with water, bring to a boil, turn down heat and simmer for an hour. Add 2-3 cups of raw vegetables: chunks of carrot, onion, potato and other root vegetable (chunks of peeled, boiled taro are good, too). Add 1-2 cups of peeled, seeded tomatoes (may be frozen or canned) and 2 teaspoons Hawaiian salt (or kosher salt). More water may be added, if necessary. Simmer one hour. Just before serving, add 1 cup poi to thicken stew: stir and add more poi if needed. up to 2 cups. Serve hot over steamed Japanese-style rice. Pass Hawaiian chili pepper water (tiny red-hot chilies steeped in boiling water, then bottled) and trimmed green onions for those who like a little fire.